Sweet Sticky Orange Chicken (Baked, Soy-Free + Sheet Pan Easy)
Sweet sticky orange chicken baked on a sheet pan with broccoli, sweet peppers, and onion — coated in arrowroot and einkorn flour, then glazed in a homemade orange sauce made with coconut aminos, honey, and rice vinegar. Completely soy-free, ready in 30 minutes, and freezer-friendly three ways. The KidFresh chicken nugget shortcut makes this a 10-minute weeknight dinner on the busiest nights.
Servings: 6
Calories: 310kcal
Ingredients
- 3 tbsp Extra virgin olive oil (enough to coat the bottom of pan)
Crispy Chicken
- 2 Organic chicken breast cubed
- 1 Egg whisked
- 1 1/2 tbsp Extra virgin olive oil
- 2 tsp All purpose seasoning We like Happy Salt
- 1/2 cup Arrowroot
- 1/4 cup Einkorn flour
Sticky Orange Sauce
- 1 cup Organic orange juice
- 3 tbsp Coconut aminos
- 1/2 cup Honey
- 1/2 tsp Ginger powder
- 1/2 tsp Garlic powder
- 2 tbsp Rice vinegar
- 3 tsp Arrowroot
- 1 tbsp Water
- 1 organic onion peeled and sliced
- 2 sweet peppers sliced
- 1 head organic broccoli floret Washed, and cut
Instructions
Chicken
- In a small bowl, whisk together1 Egg, 1 1/2 tbsp Extra virgin olive oil and2 tsp All purpose seasoning
- In another bowl whisk together 1/2 cup Arrowroot and 1/4 cup Einkorn flour.
- Toss the 2 Organic chicken breast cubed into the egg mixture and coat well.
- Place on a parchment lined baking sheet that has been coated with extra virgin olive oil. Along with the 1 organic onion , 2 sweet peppers and 1 head organic broccoli floret.
- Spray the tops with extra virgin olive oil.
Sauce
- In a sauce pan over medium/low heat add in1 cup Organic orange juice, 3 tbsp Coconut aminos, 1/2 cup Honey, 1/2 tsp Ginger powder, 1/2 tsp Garlic powder and 2 tbsp Rice vinegar.
- Bring to a boil for 5 minutes, whisking frequently.
- Mix together the 3 tsp Arrowroot and 1 tbsp Water.
- Pour the slur into the sauce pan. Reduce heat to low and mix together Let the sauce thicken about 5 minutes.
- Bake at 400℉ for 15-20 minutes flipping half way. Remove from the oven
- Drizzle 1½ cup of the orange sauce over the top and stir until coated.
- Bake another 5 minutes.
- Remove and serve over your favorite rice with remaining sauce.
Notes
Recipe card notes for WPRM:
Don't crowd the pan. Chicken needs space to crisp — use a large pan or two pans.
Vegetable timing: Put denser vegetables in 5 minutes before the chicken if you want them more tender.
Arrowroot slurry: Whisk arrowroot and water completely smooth before adding to the hot sauce. Lumps = grainy sauce.
Final 5-minute bake with sauce is what glazes the chicken — don't skip it.
KidFresh shortcut: Skip the breading step entirely and use KidFresh chicken nuggets baked per package directions. Make the sauce as written and drizzle over.
Freezer: Freeze sauce separately in Souper Cubes. Freeze raw breaded chicken flat on a sheet pan then bag. Or freeze the full cooked meal for up to 2 months.
Coconut aminos swap: Low-sodium soy sauce, same amount.
Cornstarch swap: Same amount as arrowroot in both the coating and the sauce.
Nutrition
Serving: 6g | Calories: 310kcal | Carbohydrates: 36g | Protein: 22g | Fat: 10g | Saturated Fat: 1.5g | Cholesterol: 85mg | Sodium: 390mg | Potassium: 580mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1200IU | Vitamin C: 65mg | Iron: 1.5mg